Happy Father’s Day to all the dads out there for yesterday, especially to mine, Father-T. This post is for you because I know you are an avid reader of my blog and a great supporter of my cooking 🙂

I had a very eventful weekend, with Bf-B returning from a week long snowboarding trip to New Zealand Saturday afternoon, and a family lunch for Father’s Day on Sunday. Knowing I would be busy seeing Bf-B, I decided to do the majority of my cooking for lunch the day before, throwing everything together on the day just before Father-T arrived.

Father-T is a great fan of French cuisine, and often raves about the beautiful terrines and other gourmet items available from the deli near his place. Perfect I thought, I would make a terrine for lunch and serve it with a light salad and bread. I could make it ahead of time Saturday and just pull it out of the fridge come Sunday!

The terrine I made came from an amalgamation of a few recipes I found (as my cooking often does), and is made from veal and pork mince with some fresh herbs from my garden and wrapped in proscuitto. I also decided to serve it topped with prunes as a sweet accompaniment which worked really well.

The salad I served with it was typically French: frisée lettuce, green beans and fennel with a light vinaigrette dressing made with wholegrain mustard. I love the look of the mustard grains clinging to the salad.

While I was buying the proscuitto from the deli on Saturday, I couldn’t help but get some little marinated button mushrooms as well, as when I was little, Father-T would often buy them as part of an antipasto spread for Sunday lunch. Yum! I also spied some delicious French brie which I couldn’t help but get. It was a French themed lunch after all!

For dessert, I decided to make a lemon and poppy seed ricotta cake from a recipe I found in Gourmet Traveller, although I halved the quantities as it was just the four of us. Just as well, because even a half serve I think would serve 6-8 happily as it is quite a dense cake. The bottom photo shows how much we had leftover!

As we were eating it, Sister-A asked how many poppy seeds we thought there would be in the entire cake. I estimated that there might be one for each person in the world and therefore I had just eaten Africa. Sister-E meanwhile had Googled the answer and I’m pleased to report there are approximately 330,000 poppy seeds in the recipe below!

All up it was a very enjoyable meal. Having prepared everything the day before meant I could come home 5 minutes before Father-T arrived and look as though I had been slaving away in the kitchen all morning! Father-T was also kind enough to offer to help clean up after, as the rule in our house is the cook doesn’t have to clean (I love this rule as it means I never have to clean!). Yes that is a tea towel tucked into his suspenders… Happy Father’s Day Father-T! xx


Cheese Biscuits (recipe to come!)

Pork & Veal Terrine w/ Prunes
Frisée Salad w/ Fennel and Green Beans
Marinated Button Mushrooms (from the deli)
French Brie

Poppy Seed and Ricotta Cake w/ Lemon Curd


14 slices of proscuitto
500g pork and veal mince
1/4 cup pistachio nuts
1 egg
2 garlic cloves, crushed
1 tbsp fresh thyme leaves, chopped
1 tbsp fresh flat-leaf parsley, chopped
1 tsp ground nutmeg
1 tbsp brandy
1 tsp salt
1 tsp pepper
200g canned prunes in syrup

  1. Preheat oven to 180C.
  2. Line a 10cm x 18cm terrine mould with baking paper. Line the pan crossways with the proscuitto slices, overlapping them slightly and allowing the ends to overhang.
  3. In a bowl, combine the mince, nuts, egg, garlic, oregano, parsley, nutmeg, brandy, salt and pepper. Place the mixture into the terrine dish and pat down. Fold over the proscuitto strips to enclose the terrine and cover with aluminium foil.
  4. Place terrine dish in a baking dish and fill with water until it comes halfway up the sides. Carefully place in a moderate oven for 1 1/2 hours until cooked through. Remove from oven and weigh down terrine with tin cans before transferring to the fridge to refrigerate overnight.
  5. The next day, turn terrine out onto a serving plate. Scrape away any excess jelly or impurities and top with prunes. Serve with bread and salad.

Serves 4-6


200g green beans, ends removed
1/2 frisée lettuce, ends removed

1 baby fennel, finely sliced
1/3 cup olive oil
1 tbsp wholegrain mustard
1 tbsp white wine vinegar
salt and pepper

  1. In a pot of salted boiling water, blanch the green beans until just tender, about 5 minutes. Rinse and drain well.
  2. In a bowl, combine beans with lettuce and fennel.
  3. Whisk together oil, mustard and vinegar and season to taste. Pour dressing over salad and toss together. Serve immediately.

Serves 4


375g fresh ricotta
125g cream cheese
100g caster sugar
3 eggs
200g condensed milk
100g poppy seeds
plain flour for dusting
125g blueberries

125g butter, coarsely chopped
125g caster sugar
3 eggs
finely grated rind and juice of 3 lemons

  1. Preheat oven to 160C.
  2. For lemon curd, melt butter in a saucepan over low heat. Add sugar and stir until dissolved, about 1-2 minutes. Add eggs one at a time, whisking well after each addition to make sure they don’t scramble. Add lemon rind and juice and stir continuously until thick and smooth, about 5 minutes. Strain through a coarse sieve into a bowl and cover with plastic wrap. Set aside.
  3. Beat ricotta and cream cheese in an electric mixer until very smooth. Add sugar, beat to combine, then add eggs one at a time, beating well after each addition. Add condensed milk, poppy seeds and 200g lemon curd and mix to combine.
  4. Pour into a buttered and floured 22cm round cake tin and tap gently to expel any air bubbles. Bake until cooked through, about 1 hour.
  5. Meanwhile, transfer lemon curd to the fridge to allow to set and thicken.
  6. For blueberry compote, in a microwave-safe bowl, microwave blueberries until soft and juicy, about 1 minute. Set aside.
  7. When cake is cooked, allow to cool completely in the tin before topping with blueberry compote and refrigerating for a few hours.
  8. Serve cold with remaining lemon curd.

Serves 6-8